Vegetarian Beyaynetu with Seitan Tibs, Turmeric-Spiced Kabocha, and Steamed Jasmine Rice

Rinse the jasmine rice until the water runs clear and steam it until fluffy and fragrant.

Dice the seitan into bite-sized chunks. In a wide pan over medium-high heat, sear the seitan with a splash of water and aromatics (garlic and onions) until the edges are golden brown and crisp, mimicking traditional 'tibs'.

Cube the kabocha squash and simmer it in a pot with a small amount of water, garlic, and turmeric until the flesh is fork-tender and beginning to break down into a luscious, sweet mash.

Prepare the sides: finely mince additional onions and toss with toasted chia seeds for a crunchy, nutty texture contrast typical of Ethiopian vegetable preparations.

Assemble the plate by mounding the rice in the center. Arrange the seitan tibs and the turmeric-spiced kabocha mash in distinct, beautiful piles around the rice.

Finish with a final dusting of sumac for a bright, citrusy punch that cuts through the richness of the squash.